HOW TO USE THE FRUITS OF THE GARDEN 

 chopin of water, and a pound of sugar; steep them 

 twenty four houres, then strain them; put the 

 liquor into a vessel close stopt a fortnight or three 

 weeks ; then draw it off if you find it fine, other- 

 wayes suffer it longer ; and if not yet fine, rak it. 



It's usuall to make it thus unboyled, because it 

 contracts a brown colour in boyling. 



To every pint of rasps add a pound of sugar ; let 

 them stand two dayes in an earthen-pot, often stir- 

 ring and bruising them : then put them in a woolen 

 bag to hang up twenty four houres or more, till the 

 liquor drop out into a stone-pot ; suffer it there 

 till fermented and scum'd, and at a week's end (or 

 sooner if fine) bottle it, and at another week's end 

 shift it into fresh bottles, that you may leave the 

 settlings behind ; thus shift them so long as you 

 see any settlement, which you may put in a bottle 

 by itself. 



Of some sorts of plumes, as damasons, &c. may 

 be made wine. 



That called cherrie-brandy, is a bottle half full of 

 geens, filled up with brandie, sometimes jumbled a 

 little, and in a moneth's time is fit for drinking: or 

 if you put the like quantity of goosberries instead of 

 cherries, that will make the brandie very delicious. 



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